Old Fashioned Pancakes

A stack of old fashioned homemade pancakes on a white plate with syrup and butter with a wedge cut out of it

This Old Fashioned Pancake recipe makes for a delicious breakfast and completely from scratch. Calling for a few pantry and fridge staples, this homemade pancake batter transforms into the best fluffy pancakes!

Prep Time 10

Cook Time 20

Total Time 30

Servings (1.5-Tablespoon) pancakes

Calories 83kcal

Ingredients

2 cups all-purpose flour 240g
2 tablespoons granulated sugar 25g
2 teaspoons baking powder 12g
½ teaspoon baking soda 4g
½ teaspoon kosher salt 3g
1 ½ cups milk 382ml
2 eggs ~100g
1 teaspoon pure vanilla extract 6g
2 tablespoons flavorless oil avocado, vegetable or canola oil all work (30g)

Toppings

Real maple syrup
Sweetened whipped cream
Fresh fruit
Chocolate chips
Sprinkles

Instructions

Measure out the flour, sugar, baking powder, baking soda and salt into a large bowl. Whisk together until incorporated.
Whisk together the milk, eggs, vanilla extract and oil in a smaller bowl. Whisk vigorously with a fork until well-combined — you want to ensure that the egg is completely incorporated.
Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture of the pancakes.
Set aside the batter, and let it rest for 5-10 minutes.
While the batter rests, heat a griddle or nonstick skillet over medium heat. Grease the pan lightly with butter or cooking spray.
Dollop the pancakes onto the preheated skillet when ready. I like to use a cookie scoop to measure my pancakes out into 1.5-tablespoon silver dollar sized ones, but you can use a larger measuring scoop if you’d rather larger pancakes.
When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.
Make a stack of pancakes, and serve with warm maple syrup, softened butter and your favorite fruits.

Notes

**Recipe updated 5/28/22 to include measurements in weight. Also updated the amount of flour from 1 ½ cups to 2 cups (because I'd been measuring my flour inconsistently.) When you measure flour, you should fluff it inside the container before scooping into your measuring cup with a spoon, then level it out.**

This recipe makes 24 (1.5-tablespoon) pancakes. You can make larger or smaller pancakes, but the number of pancakes will change based on the size.

You can easily half OR double this recipe!

If your batter doesn’t immediately spread when you measure it onto the griddle, consider spreading it with an offset spatula or a butter knife immediately. Why? The thinner the batter is, the less of a chance you have of a raw inside and a burned exterior.

Quick Tips and Tricks for the Best Old Fashioned Pancakes

Don't overmix your batter! This means you want to mix the batter until it has just combined. Lumps are OK. If you whisk/mix until it's completely smooth, the pancakes won't become as fluffy.
When do you know how to flip? When big 'ol bubbles start to form in the batter. Lift up the edge a little bit with a spatula to confirm the color on the other side before committing... because when you flip them, you won't flip them again. (Yep. We only need to flip our pancakes once.)
Once you've flipped your pancakes, don't press down on them! This will deflate them. Obviously, we want them to puff up and be as light and airy as possible.
Leftover pancakes? Freeze 'em! Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.

Nutrition